CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Dark Red Berry Bowl

Before you decide that the following recipe isn’t for you because there are no Saskatoon berries where you live, take a careful look around, you might be surprised. I’ve since spotted them all around the city. That said, I’m not encouraging anyone to sample unknown berries from ornamental plants, but if you’ve had them before and know what they look like, they’re easy to identify. You can also substitute any dark, red berries or plums in season.

Ingredients

Kefir Creme Fraiche (make ahead)
  • 1 Tbsp. kefir (or coconut kefir)
  • 1 cup heavy cream (or coconut cream)
  • 1 cup saskatoon berries or any other dark, red berries
  • 2 Tbps. kefir creme fraiche
  • 1 tsp. maple syrup
  • 1/2 tsp. tsp lemon zest
  • 2 Tbsp. walnut pieces (or hazelnuts)

Directions

  • To make the kefir creme fraiche, combine the cream and kefir in a flass jar or container. Let it sit, covered with paper towel or cheesecloth for 20 – 24 hours, or until set firm. This time may vary depending on the potency of your kefir culture and room temperature.
  • Combine 2 Tbsp. of the creme with maple syrup and lemon zest. Taste and adjust if more sweetness is needed. Refrigerate for an hour (optional, to let the mixture reset)
  • To make the bowl, top berries with the creme and walnuts.

The creamy white topping is kefir creme fraiche – as I will call it. It was made by putting a tablespoon of kefir into one cup of heavy cream to set for about 20 – 24 hours at room temperature. It tastes like creme fraiche with a bit of an effervescence, which is really interesting. The creme is then mixed with maple syrup and lemon zest, and tops the berries. If Saskatoon berries are indeed out of reach, I imagine this going well with plums.

Blackberry String Beans

The tang of blackberries plus the crunch of green beans combines the best of early summer into a single, devourable dish. Recipe and Photo by Sarah O’Toole of Cooking with CSA.

Ingredients

  • 1 cup blackberries
  • 2 cups green beans
  • 1⁄4 cup walnuts
  • 2 Tbsp. maple syrup
  • zest of 1 lemon

Directions

  1. In a large pot bring 4 cups of water to a boil.
  2. While water boils fill up a large bowl with ice water.
  3. Place green beans in boiling water for 5 minutes.
  4. After 5 minutes submerge beans into ice water for 5 minutes.
  5. Drain beans and place back in large bowl.
  6. Add blackberries to large bowl along with maple syrup and lemon zest.
  7. Mix well.
  8. Roughly chop walnuts, and place on top of beans and blackberries.

Savory Paleo Spaghetti Squash

Squash are coming into season, and spaghetti squash make the perfect low-carb substitutes for noodles. This dish features a walnut carrot sauce, packed with nutrition. It tastes great warm or cold.

This recipe and photo appeared on FoodFanatic.com .

Ingredients

  • 1 whole spaghetti squash
  • 3 medium carrots, roughly chopped
  • 2/3 cup walnuts
  • 3 cloves garlic, peeled and quartered
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon zest, grated
  • dash red pepper flakes
  • 2 tablespoons coconut oil
  • 1/2 cup raisins
  • 1 1/2 cups vegetable broth
  • 1/2 cup grated parmesan cheese, optional
  • 1/2 cup lemon juice
  • 3 tablespoons fresh parsley, chopped

Directions

  1. Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked.
  2. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside.
  3. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  4. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes.
  5. Add the chicken broth and bring to a simmer.
  6. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).

Notes

You may use almonds in lieu of walnuts.

Carrot Top Pesto and Baked Rice Casserole

Wonder what to do with carrot tops? Turns out they make a great pesto, which puts a fun twist on rice casserole .

The post appeared first on Fullbellyfarm.com as was adapted here.

Ingredients

• Carrot tops from 1 bunch of small organic carrots (save carrots for soup), washed and roughly chopped
• ¼ cup walnuts, toasted and cooled
• 1 clove garlic, peeled, roughly chopped
• 1 Tablespoon lemon juice
• ¼ tsp. salt
• 3 Tablespoons olive oil

Baked Rice Casserole
• 1 ½ cups cooked rice (white or brown)
• 1 cup nut milk
• 1 egg, well beaten
• ½ onion, finely chopped
• ½ cup carrot top pesto (above)
• Melting cheese, e.g., 3 oz. goat cheese, diced plus 2 Tablespoons shredded parmesan; or ½ cup shredded Swiss or Fontina

Directions

For the pesto: In a food processor, add carrot tops, walnuts, garlic, lemon juice, and salt. With motor running, add olive oil in a steady stream. Puree until blended, scraping down sides of bowl as needed. Season to taste with more salt and a little ground black pepper. Makes about ¾ cup pesto.

For the Rice Casserole: Preheat oven to 350°F. Grease a 1 ½ qt. baking dish (spray with olive oil or lightly butter). In a medium bowl, combine all ingredients. Pour mixture into prepared baking dish and bake uncovered for 40 minutes, until set and light golden.

Honey Ginger Carrots

Choices are few this time of year, but carrots standout for their sweetness. Combine with honey, ginger and optional crumbled walnuts for a quick and satisfying side.

Ingredients

  • 1 pound carrots, sliced
  • 1/4 cup butter
  • 2 1/2 tablespoons honey
  • 1 pinch ground ginger
  • 1 tablespoon lemon juice, or to taste
  • optional: handful of crushed walnuts

Instructions

  1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.